Before starting this Tarte Tropézienne recipe, start by preparing all the necessary ingredients for the cream filling. I recommend starting this recipe the day before.
Steep the gelatine sheets in cold water.
Pour the milk and whipping cream in a saucepan.
Split the vanilla pod in half lengthwise and scrape the seeds out. Add the pod and seeds to the milk.
In a mixing bowl, vigorously beat the egg yolks and castor sugar until pale and fluffy.
Add the crème pâtissière powder.
Combine well with a whisk.
When the milk starts boiling...
... pour over the egg mixture.
Combine well with a whisk.
Transfer the preparation into the recipient used to boil the milk...
... and cook for a few minutes, stirring constantly with a whisk. Make sure the preparation does not stick to the pan.
When the preparation starts to thicken, cook for one more minute...
... and transfer into a recipient.
Strain the gelatine sheets and squeeze to extract as much water as possible.
Add the strained gelatine to the hot crème pâtissière...
... and combine with a whisk until fully dissolved.
Add the mascarpone...
... and combine well to avoid lumps. To make sure lumps do not appear, you can combine the preparation with a hand mixer.
Add he kirsch and orange blossom water.
Transfer into a recipient and place cling film in direct contact with the surface of the cream. Reserve in the fridge for 24 hours.
The following day: For the brioche dough, dilute one quarter of the flour and the yeast in warm water. Work until you obtain a soft consistency. Reserve in a warm place until it has doubled in volume.
Shape the remaining flour into a fountain. In the centre, add the eggs, salt and sugar...
... then knead, preferably with a stand mixer fitted with the hook accessory.
Add the leavening agent...
... and resume the kneading until the dough has the shape of a ball.
Add the softened butter.
Resume the kneading until the dough comes away from the sides of the bowl.
Scrape the dough that is stuck on the sides of the bowl...
... then cover with a cloth and let the dough prove in a warm room.
When the dough has doubled in volume, knock back with your hand.
Grease a baking sheet. For this step, I recommend using an oil spray for an easy release from the mould.
Spread the dough into a round (26 cm diameter) then place on the baking sheet.
Place a mousse ring on top of the dough...
... and discard the dough bits outside the ring. This will give a round, regular shape.
Let the dough rise in a warm room for about one hour.
For the topping: Organise all the necessary ingredients.
In the stand mixer recipient, place the softened salted butter, brown sugar, almond powder and flour. Knead using the dough hook...
... until the consistency is coarse and grainy.
Add the pearl sugar.
Work with your fingers. Set aside.
When the dough has risen...
... glaze glaze the surface with egg wash, using a brush.
For the egg wash, mix 20 cl of water per egg yolk.
Sprinkle the glazed surface with the topping mixture.
Preheat the oven to 180°C (gas 4)...
... and bake for 25 minutes...
... until golden.
Remove the brioche from the oven and let cool. Set aside.
For the filling (prepared the day before): Remove the cream from the fridge and beat with a hand mixer to give it a smooth consistency.
Gently incorporate 200 grams of whipped cream. Scoop the preparation into a piping bag.
When the brioche has cooled down, slice in half crosswise with a serrated knife.
Set the top half of the brioche aside.
Cover the base of the brioche with the cream preparation. Start on the edge...
... then pipe in a spiral motion, working inwards. The bag does not need to be fitted with a nozzle. Simply cut the end of the piping bag to the desired diameter with a knife; this will allow you to pipe the preparation into a thick lace.
When the base is completely covered with cream, place the other half on top...
... positioning it gently. If you wish, you can brush a syrup preparation (made with kirsch and orange blossom water) on the brioche. Refrigerate until the cream filling is perfectly firm. Enjoy this delicious dessert!
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The result it is like the picture but I didn't like the taste very much. Even though the diplomat cream is very tasty for itself doesn't seem to match together. Maybe I need to go to Saint Tropez to try the original. The recipe doesn't specified the quantity of water for the pre- ferment. So I had to calculate how much water would I need for the quantity of flour which I substituted for milk for water. The quantity of sugar is off 30 grams of sugar for 400 grs of flour is too little. We need to remember that yeast need sugar to develop. I put 60 grams instead 30 and still the bread doesn't taste even slightly sweet.
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val0929valeria16 January 2020
Thank You so much for listing this recipe. I am a committed 'Francophile' and do so love cooking all good French Recipes. I had a special event to go to last week end a Garden Party, and my Tarte Tropézienne was a real hit. There were 2 French people living in Australia there and they said I had done them proud. Without your detailed instruction I may not have been able to cook such a masterpiece. I truly appreciate the detailed numbered steps. I plan to work my way through as many of your recipes I have saved in my Recipe Book.